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485 results for “cooking”
Figure 6 in Annotated checklist of the millipede family Chelodesmidae Cook, 1895 from São Paulo state, Brazil (Diplopoda: Polydesmida)
Figure 6. Distribution map of the species belonging to tribe Leptodesmini (A, B) from São Paulo state, Brazil.
Data from: A novel method to analyze social transmission in chronologically sequenced assemblages, implemented on cultural inheritance of the art of cooking
Here we present an analytical technique for the measurement and evaluation of changes in chronologically sequenced assemblages. To illustrate the method, we studied the cultural evolution of European cooking as revealed in seven cook books dispersed over the past 800 years. We investigated if changes in the set of commonly used ingredients were mainly gradual or subject to fashion fluctuations. Applying our method to the data from the cook books revealed that overall, there is a clear continuity in cooking over the ages – cooking is knowledge that is passed down through generations, not something (re-)invented by each generation on its own. Looking at three main categories of ingredients separately (spices, animal products and vegetables), however, disclosed that all ingredients do not change according to the same pattern. While choice of animal products was very conservative, changing completely sequentially, changes in the choices of spices, but also of vegetables, were more unbounded. We hypothesize that this may be due a combination of fashion fluctuations and changes in availability due to contact with the Americas during our study time period. The presented method is also usable on other assemblage type data, and can thus be of utility for analyzing sequential archaeological data from the same area or other similarly organized material.
Data from: Assessing cetacean populations using integrated population models: an example with Cook Inlet beluga whales
<p>Effective conservation and management of animal populations requires knowledge of abundance and trends. For many species, these quantities are estimated using systematic visual surveys. Additional individual-level data are available for some species. Integrated population modelling (IPM) offers a mechanism for leveraging these datasets into a single estimation framework. IPMs that incorporate both population- and individual-level data have previously been developed for birds, but have rarely been applied to cetaceans. Here, we explore how IPMs can be used to improve the assessment of cetacean populations. We combined three types of data that are typically available for cetaceans of conservation concern: population-level visual survey data, individual-level capture-recapture data, and data on anthropogenic mortality. We used this IPM to estimate the population dynamics of the Cook Inlet population of beluga whales (CIBW; <i>Delphinapterus leucas</i>) as a case study. Our state-space IPM included a population process model and three observational submodels: 1) a group detection model to describe group size estimates from aerial survey data; 2) a capture-recapture model to describe individual photographic capture-recapture data; and 3) a Poisson regression model to describe historical hunting data. The IPM produces biologically plausible estimates of population trajectories consistent with all three datasets. The estimated population growth rate since 2000 is less than expected for a recovering population. The estimated juvenile/adult survival rate is also low compared to other cetacean populations, indicating that low survival may be impeding recovery. This work demonstrates the value of integrating various data sources to assess cetacean populations and serves as an example of how multiple, imperfect datasets can be combined to improve our understanding of a population of interest. The model framework is applicable to other cetacean populations and to other taxa for which similar data types are available.</p>
Cooking chicken at home: common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
<p>About one third of foodborne illness outbreaks in Europe are acquired in the home and eating undercooked poultry is among consumption practices associated with illness. The aim of this study was to investigate whether actual and recommended practices for monitoring chicken doneness are safe. Seventy-five European households from five European countries were interviewed and videoed while cooking chicken in their private kitchens, including young single men, families with infants/in pregnancy and elderly over seventy years. A cross-national web-survey collected cooking practices for chicken from 3969 households. In a laboratory kitchen, chicken breast fillets were injected with cocktails of Salmonella and Campylobacter and cooked to core temperatures between 55 and 70 °C. Microbial survival in the core and surface of the meat were determined. In a parallel experiment, core colour, colour of juice and texture were recorded. Finally, a range of cooking thermometers from the consumer market were evaluated. The field study identified nine practical approaches for deciding if the chicken was properly cooked. Among these, checking the colour of the meat was commonly used and perceived as a way of mitigating risks among the consumers. Meanwhile, chicken was perceived as hedonically vulnerable to long cooking time. The quantitative survey revealed that households prevalently check cooking status from the inside colour (49.6%) and/or inside texture (39.2%) of the meat. Young men rely more often on the outside colour of the meat (34.7%) and less often on the juices (16.5%) than the elderly (>65 years old; 25.8% and 24.6%, respectively). The lab study showed that colour change of chicken meat happened below 60 °C, corresponding to less than 3 log reduction of Salmonella and Campylobacter. At a core temperature of 70 oC, pathogens survived on the fillet surface not in contact with the frying pan. No correlation between meat texture and microbial inactivation was found. A minority of respondents used a food thermometer, and a challenge with cooking thermometers for home use was long response time. In conclusion, the recommendations from the authorities on monitoring doneness of chicken and current consumer practices do not ensure reduction of pathogens to safe levels. For the domestic cook, determining doneness is both a question of avoiding potential harm and achieving a pleasurable meal. It is discussed how lack of an easy "rule-of-thumb" or tools to check safe cooking at consumer level, as well as national differences in contamination levels, food culture and economy make it difficult to develop international recommendations that are both safe and easily implemented.</p>
Wmid-o6dad6 - Medieval cooking pot leg
An incomplete copper alloy foot / leg from a copper alloy cooking vessel of Late Medieval to Early Post Medieval dating (AD 1400 - AD 1700). The vessel fragment is sub rectangular in shape and sub rectangular in cross section. It consists of a straight body, with an external central rib. The internal surface is smooth. At the top of the leg, an irregular surface is present, this would have adjoined to the base of the cauldron. The base of the foot is slightly abraded. For further information, please visit the online database record available at: https://finds.org.uk/database/artefacts/record/id/1069860 Source: Objaverse 1.0 / Sketchfab
Native American - Cooking Basket
This is a cooking basket model inspired by a California Yokuts cooking basket. Source: Objaverse 1.0 / Sketchfab
Bamboo steamer 2 (蒸篭) in the middle of cooking
This is a model of a Chinese-style bamboo steamer in actual use. In order to keep the several steam rising from the pot from escaping, the diameter of the steaming basket must be about the same as the diameter of the pot, or the cooking effect will be reduced. If the steamer basket is too large, it will take longer to steam the ingredients and cause cooking spots. If the steamer basket is too small, the steamer basket will fall into the pot, making it impossible to cook in the first place. Therefore, it is important to choose a pot that matches the size of the steamer basket. Or, before buying a steamer, you should measure the size of the pot you have in your house in advance and buy a steamer that is just the right size for it. If you go to Chinatown, you may be able to find a set that includes a steamer basket and a pot. If you don't mind having more pots, you can buy such a set and not have to worry about the size problem. Translated with www.DeepL.com/Translator (free version) Source: Objaverse 1.0 / Sketchfab
Lead-Glazed Redware Cooking Dish (2570p784-p867)
**Lead-glazed redware cooking plate** Location: Vance site (31Or638; RLA-Or467), University of North Carolina campus, Orange County, North Carolina. Period: Historic (19th century). Material: ceramic. Dimensions: height, 5.4 cm; diameter, 27.0 cm. Notes: Catalog no. 2570p783-p867, North Carolina Archaeological Collection, Research Laboratories of Archaeology, University of North Carolina at Chapel Hill. Model by Kelly Marie White. Source: Objaverse 1.0 / Sketchfab
Raw Data of Biodiesel production from waste cooking oil using calcium oxide (CaO) derived from Waste Scallop Shell
<p>The data are the results of laboratory tests on CaO catalysts made from scallop shells, testing the physicochemical, thermal and performance properties of biodiesel samples synthesized from waste cooking oil.</p>
"Comparable Recipes": Cooking recipes that reveal differences in the writing style depending on the writer
<p>Each of the recipes is described by more than one person for the same dish. You can see the differences in the writing style of each person and how the same person describes different recipes.</p> <p>20 dishes</p> <p>64 writers</p> <p> </p> <p>同一の調理について、複数人が記載した料理レシピがそれぞれ記載されています。記載者による書き方の違いや、同じ記載者が異なるレシピをどう記載するか、がわかります。</p> <p>20種類の調理について延べ64人の記載が公開されています。</p>
Cooking Pot
Ceramic. Iron Age II. 1976.4.9 *Scanned by Lauren Wyman with the Artec Leo 3D Scanner* Source: Objaverse 1.0 / Sketchfab
Denoised Earthquake Data of Cook Inlet-DAS and Phase Picks
Open the record for dataset details and reuse information.
Antarctic Peninsula basins - Cook et al. (2014)
<p>Antarctic Peninsula drainage basins from Cook et al. (2014). </p> <p>Uploaded to Zenodo because the basins seem to be no longer available from https://add.scar.org/ </p> <p>cite: Cook, A. J., Vaughan, D. G., Luckman, A. J., and Murray, T. 2014. A new Antarctic Peninsula glacier basin inventory and observed area changes since the 1940s. <em>Antarctic Science. </em>26(6):614-624. doi: 10.1017/S0954102014000200.</p>
Cooking demand data for clean cooking simulation.
<p>This will be a dataset of clean cooking data collected hourly to allow for clean cooking simulation. Currently this is dummy data but it will soon be uploaded with live working data.</p>
Supplementary Table S1. Combined analysis of variance containing the degrees of freedom (DF), mean squares (MS), P value (P val.), mean, coefficient of experimental variation (CEV%) and selective accuracy (SA) for the traits of luminosity (L*), chromaticity a* (a*), chromaticity b* (b*), grain length (length, mm), grain width (width, mm), grain thickness (thickness, mm), mass of 100 grains (Mass, g), normal grains (Ng, %), water absorption (absorption, %), cooking time (Ct, min:s), and concentrations of potassium (K, g kg-1 dry matter - DM), phosphorus (P, g kg-1 DM), calcium (Ca, g kg-1 DM), magnesium (Mg, g kg-1 DM), iron (Fe, mg kg-1 DM), zinc (Zn, mg kg-1 DM), and copper (Cu, mg kg-1 DM) obtained in 25 common bean cultivars evaluated in four experiments carried out from 2019 to 2021
<p><strong><span>Table S1.</span></strong><span> Combined analysis of variance.</span></p> <p><strong><span>Indirect selection for multiple technological and nutritional traits in common bean cultivars under different degrees of multicollinearity</span></strong></p> <p><strong><span>Bragantia, 2024.</span></strong></p>
Figure 1 in Annotated checklist of the millipede family Chelodesmidae Cook, 1895 from São Paulo state, Brazil (Diplopoda: Polydesmida)
Figure 1. Map of the Brazil with São Paulo state highlighted in grey, and the map of the state detailed.
FIGURE 1 in The First Hyporheic Water Mites From The Afrotropical Region (Acari: Hydrachnidia), With New Species Of The Genera Kawamuracarus Uchida And Bharatohydracarus Cook
FIGURE 1: Kawamuracarus biscutatus n. sp., holotype female: A – Dorsal view; B – Ventral view; C – Palp. Scale bars = 50 µm.
FIGURE 3 in The First Hyporheic Water Mites From The Afrotropical Region (Acari: Hydrachnidia), With New Species Of The Genera Kawamuracarus Uchida And Bharatohydracarus Cook
FIGURE 3: Bharatohydracarus africanus n. sp., holotype male: A – Ventral view; B – Palp; C – III-leg-4-6; D – IV-leg-2-6. Scale bars = 50 µm.
FIGURE 2 in The First Hyporheic Water Mites From The Afrotropical Region (Acari: Hydrachnidia), With New Species Of The Genera Kawamuracarus Uchida And Bharatohydracarus Cook
FIGURE 2: Kawamuracarus biscutatus n. sp., holotype female: A – Palp + capitulum; B – IV-leg-4-6. Scale bars = 50 µm.
FIGURE 1 in The first description of the female of the water mite genus Sterkspruitia Cook, 2003 (Acari: Hydrachnidia, Hygrobatidae)
FIGURE 1: Sperkspruitia ovalis Cook, female: A – dorsum; B – venter; C – genital field; D – palp; E – I-leg-4-6. Scale bars: A-B = 200 µm, C-E = 50 µm.
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